Changes after high-pressure processing on physicochemical parameters, bioactive compounds, and polyphenol oxidase activity of red flesh and peel plum purée

Innovative Food Science and Emerging Technologies

Volumn 20, Issue , 2013, Pages 34-41

  Gonzalez Cebrino F ^a   Duran R ^a   Delgado Adamez J ^a   Contador, R ^a   Ramirez R ^a  

^a Technological Agri food Institute (INTAEX)   (Spain)

Author keywords

Bioactive compounds; Enzyme activity; Hydrostatic high pressure; Nonthermal technology; Plum pur e

Indexed keywords

ANTHOCYANINS AND ANTIOXIDANT ACTIVITY; BIOACTIVE COMPOUNDS; HIGH PRESSURE TECHNOLOGY; HIGH-PRESSURE PROCESSING; HIGH-PRESSURE TREATMENT; HYDROSTATIC HIGH-PRESSURE; NON-THERMAL TECHNOLOGY; PHYSICOCHEMICAL PARAMETERS;

ANTHOCYANINS; COLOR; ENZYME ACTIVITY; HYDRAULICS; MICROORGANISMS; PHENOLS;

ENZYME INHIBITION;

PRUNUS DOMESTICA;

EID: 84889086439     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.07.008     Document Type: Article

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